When they say people from the Middle East add hummus to everything, it’s so true! I mean yes, we eat it mostly as a dip, but for my family, we also eat it in sandwiches, with crackers, and as a main dish topped with beef. I’ve also accidentally realized that hummus is amazing with pasta. I created a creamy tomato pasta last year and now I’m sharing this epic basic hummus pasta recipe!
What’s awesome about hummus pasta?
It’s totally vegan! The creaminess of the sauce comes from the hummus thinned out slightly with some pasta water.
There are no nuts in the recipe. Unlike most vegan creamy sauces that are cashew-based, this recipe doesn’t use any cashews or nuts, making it a great vegan pasta option for anyone who wants a creamy consistency without the nuts.
You can make this all in one pot/skillet. I cook the spaghetti first, drain it and set it aside. Then in the same pot I’ll make the sauce (which literally takes a few minutes) and then I bring it all together back in that same skillet. That kinda one-pot meal magic is truly a savior for busy weeknights!
This hummus pasta is easily adaptable and versatile. If you don’t like spinach or onions, you can leave them out. You can also add other greens like kale, arugula or parsley. And this pairs with everything from chicken, to shrimp, to salmon to a ginormous dinner salad.
How to make hummus pasta?
Basically it’s all about combining ready-made hummus with a little pasta water, and there’s your alfredo-like vegan sauce. What I like to do first though is to saute some onions and garlic in order to add a little more flavor to the sauce. After the onions are soft, I also add spinach and cook it just until it slightly wilts.
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Then it’s hummus time! I sometimes useleftover hummus if I have some in the fridge or buy ready-made hummus from the grocery store. Next, add the hummus to the vegetables and thin it out with some pasta water. You can also use plant-based milk or vegetable broth, but I think pasta water is the easiest of the options, and flavors it perfectly.
Once you mix everything together, it pretty much looks like an alfredo sauce with a smooth texture.
But this hummus pasta has zero cream and zero heavy feeling that can sometimes be associated with eating pasta with heavy cream. We always seem to have some leftover hummus in my house, so this is a pretty easy quick weeknight meal to use up pantry items. It’s hearty, healthy and full of hummus without anyone really knowing…how could you go wrong?
Tips to make hummus pasta
Cook the pasta al dente. In order to allow the hummus to properly coat the spaghetti noodles, you’ll need to toss them in the heated hummus sauce for a couple minutes. So make sure whatever pasta you use is not over-cooked before this step for best results.
Slowly add the the pasta water. Although you’ll reserve a whole cup of pasta water, I recommend adding half a cup to start and slowly adding more until you get the consistency you like.
Make it low-carb by changing up the pasta. For a lighter version of this meal without as many carbs, you can use any low-carb pasta you like or even make it with zucchini noodles.
If you make this healthy-ish feel good Hummus Pasta recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
This creamy vegan Hummus Pasta is a healthy Mediterranean inspired recipe! It's all made in one pot and ready in 15 minutes - perfect for a weeknight meal!
Keyword: dairy-free, hummus, Mediterranean, nut-free, one pot, Vegan, Vegetarian
Juice of 1 lemon + zest
¼cupchopped fresh basilplus more for serving
Pinchof crushed red pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain the pasta and return to the pot to stay warm.
In a large skillet, heat the olive oil over medium heat. Add the onions and cook for 5-7 minutes or until fragrant and they soften. Add the garlic, and cook for 30 seconds, or until fragrant. Add the spinach and cook for 1 minute, or until is slightly wilts.
Add the hummus, about ½ cup of the pasta cooking water, the lemon juice and lemon zest, and stir until a creamy sauce forms. Add more pasta water to thin the sauce a little at time, as desired.
Transfer the cooked pasta to the skillet, turn off the heat and toss everything together. Top with basil and crushed red pepper.
Serve immediately with parmesan cheese or basil, if desired.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead Tips: You can make the pasta sauce up to a day in advance and then just add it to cooked pasta when ready.
Sourcing: Feel free to use any hummus you'd like. You can find it in the fresh deli section of most grocery stores. You can also use a homemade version if you'd like!
Substitutes: For best results, follow the recipe as is. However, if you prefer to skip the spinach or use different greens like kale, that works as well!
Nutrition: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used, especially the brand of hummus or specific hummus recipe used.
Amount Per Serving
Calories 299Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 1g5%
Total Carbohydrates 48g16%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.
I'm Yumna. I literally learned to cook 2 weeks after I got married over the phone with my mom. When I was brave enough to fly solo, I started treading on trendy foodie territory and built an Instagram page with over 2 MILLION followers. Now I have hundreds of real good food recipes that will make you and your family feel oh-so good!